Liquefiers

The remaining three of the five basic baking ingredients—water (along with milk and other liquids), fats, and sugar—act as liquefiers. That is, they help to loosen or liquefy a dough or batter. Some liquefiers such as sugar may actually tighten or bind a dough when first added, but their interaction with other ingredients ultimately tenderizes or loosens the dough or batter.

Water acts to dilute or liquefy water-soluble ingredients such as sugar and salt. It also facilitates the even distribution of sugar, salt, and yeast in a dough if these ingredients are mixed thoroughly with the water before introducing the remaining ingredients in the formula. In bread making, water is typically the primary liquefier. A bread formula with a higher percentage of water results in a more open-grained and softer crumb. In addition, water helps to develop the proteins in flour, necessary for proper leavening. Water also acts as a leavener as it changes to steam and expands.